This dish pairs crispy fried salted cod with a pungent garlic dip, a classic Greek juxtaposition of texture and flavor that represents a balance in gustatory alchemy.
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Pat cod dry, dredge in flour, then dip in beaten eggs.
Heat olive oil in a pan and cod pieces until golden brown on both sides.
To make Skordalia, blend garlic with bread, slowly adding olive oil, milk, and vinegar until smooth.
Serve cod with Skordalia on the side.
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